French style cauliflower steak // Steak de chou-fleur à la française

Cauliflower is a vegetable that I love, especially roasted. It’s so simple and satisfying and can work with so many flavors to make a great meal. One of my go-to dinners in the past used to be roasted cauliflower and chickpeas with cumin. But it’s something that I haven’t made in a while because, well, my husband is not a fan of cauliflower. At all. It’s one of those foods where I thought, he just hasn’t had it prepared well. Surely, if I make it for him, all deliciously roasted with lots of yummy spices, then he’s definitely going to love it and start eating it all the time. But no, he still refuses to eat it. And that’s fine I guess — more for me !

Vegetable Bourguignon // "Boeuf Bourguignon" aux Légumes

It’s January, and we are in the thick of winter. Once Christmas time is over, I usually feel like I’ve had enough of the darkness and the cold and I start to long for sunny days. Paris is relatively mild in the winter, but it’s very gray and I think the lack of sunlight affects me much more than the cold does. 

Galette des Rois

Happy New Year ! I hope you have all had a great start to 2020 and I’m glad to see you back here on the blog ! After the holidays, it’s great to get back to sharing recipes with you and I’m excited to see what this next year has in store. I’ve been doing a lot of thinking and planning recently for A Veganable Feast and there’s lots of new things coming up this year that I can’t wait to show you. Be prepared for a few improvements to the site and a bit more variety of posts !

Cranberry and orange cake // Gâteau à l’orange et aux canneberges

Time for dessert! For the last recipe in my Christmas series this week I’m making a frosted cranberry and orange cake. This dessert is nice and bright with its seasonal citrusy flavors and bursts of cranberries. With all that fresh fruitiness, it’s the perfect way to end a Christmas meal with family.

Mushroom "faux-gras" // "Faux-gras" aux champignons

Since Christmas is quickly approaching, I wanted to share with you guys THREE recipes this week to give you some ideas, whether you’re cooking something for a Christmas day meal or a holiday party.

Today I’m making a “faux-gras”, because foie gras is traditionally eaten around Christmas time in France. It’s a traditional French delicacy made of duck or goose liver, you can think of it as a fancy pâté that you put on toasts with fig jam, and of course served with a glass of champagne for a festive apéro.